Lara’s wedding has come and gone way too fast. All the preparation and attention to detail goes by in the blink of an eye. Despite that, the joy shared and memories made are worth it all.
Having all my family together in Miami for the wedding was so nice. We all got to spend the day at the pool together, the men in the hot tub, beers in hand, and the women by the pool just enjoying each other’s company. I thought to myself, these are the moments we do not get very often, though I wish we did.
The wedding was so stunning. The flowers were dazzling and the room looked so elegant. Everyone was on the dance floor all night, unless of course we were sitting down to eat. It was wonderful to see all the people Lara and her husband love celebrating this joyous occasion with them.
Lara looked exquisite. She, like many brides, was radiant. The most important thing was that she was very present, taking in every moment and all the love that was present in the ceremony and the ballroom. I love the memories these moments make.
This dish was not on the menu for the wedding, but it very well could have been. The white wine and whole grain mustard are combined to coat the Brussels Sprouts with a heavenly sauce. The lemon zest and juice give them a nice tang. Then they are roasted and caramelized to perfection in the oven. This is a great short on time side that rivals any wedding caterers best.
This recipe will serve 4 to 5 people who will definitely say “I do” to a second serving.
Ingredients for Brussels Sprouts with Wine and Whole-Grain-Mustard:
1 pound Brussel Sprouts, cut in half lengthwise
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 onion, peeled and thinly sliced
2 tablespoons whole grain mustard
Juice of 1/2 lemon
Zest of 1/2 lemon
Preheat oven to 400°.
Trim and rinse Brussel Sprouts.
Over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.
Add the lemon juice, zest, and wine.
Sprinkle in salt and pepper.
Boil over high heat until reduced in half, about 2 minutes.
Add the remaining 2 tablespoons butter and onions.
Cook onions until translucent, about 2 to 3 minutes.
Take pan off heat.
Stir in whole grain mustard.
Add Brussel Sprouts and mix thoroughly to make sure they are well coated.
Line a baking sheet with parchment paper.
Place Brussel Sprouts, cut side up in baking pan.
Pour any liquid left in bowl over the Brussels Sprouts.
Place in oven.
Roast for 40 minutes, or until they are golden brown.
It’s that simple!
